The Chef
Gennaro Amitrano
The Chef of Piccolino
A lifelong passion
For Gennaro Amitrano, cooking was love at first sight. He was still a child when, inspired by his father’s passion, he first approached pots and stoves. That world fascinated him from the start; his destiny was somehow already written. A destiny tightly bound to Italian cuisine, expressed in all its most irresistible nuances in every one of his dishes.
Trained in the school of multi-starred master Gianfranco Vissani, Chef Gennaro Amitrano went on to work with master Alain Ducasse at Le Louis XV in Monte Carlo. Two extraordinary experiences of training and inspiration, from which he learned technique and organisation, always with full respect for the raw ingredients.
Gianfranco Vissani was Chef Amitrano’s point of reference: he worked alongside him for the openings of the ‘L’Altro Vissani’ restaurants in Baschi, and later in Todi, Orvieto, Cortina and Capri. Together with Vissani, Gennaro Amitrano has taken part in more than 200 television programmes.
The cuisine
Quality. Tradition. Innovation.
For Gennaro Amitrano, innovation is a daily practice that blends seamlessly with the traditions of the land where he grew up. Every dish is crafted down to the smallest detail and tells the story, passion and love of a Chef able to create truly unique dishes.
Amitrano’s personal touch, the quality of the ingredients and his extraordinary skill in working them turn a seemingly simple dish such as spaghetti with tomato into a genuine taste experience, sophisticated and elegant.